October 10th, 2007

Tortilla Soup

It is getting nice & chilly out, & that means Soup.

I love to make roast chicken, & this is a wonderful way to use up every last tasty bit~
it's a little more exciting than the regular ole fare.




Tex- Mex Tortilla Soup
************************
Make a stock by bringing the left-over , picked off
chicken bones to a boil , & simmering on low ...
drain
& add

BEEF bouillon (1 to 2 cubes to taste)(Knorr)

Chicken bouillon (1 cube)

2 cups of water

1/2 cup chopped onion

1/2 cup chopped green pepper

bring to boil , simmer 5 mins

add

the chopped left-over roast chicken meat

1 14 1/2 oz can of chopped tomatoes (I food-process a
can of stewed Delmonte)

1/2 cup of corn niblets

2 tbs chili powder

1 tsp cumin

1/2 tsp oregano

Pepper to taste

Fresh cilantro - snip some into there!

(you might not need any extra salt, because of the
bouillon)

Cover, let simmer on low until veggies are soft-10
mins

Break some tortilla chips into a bowl-
serve soup over the chips
& garnish on top with shredded cheddar cheese & some
avocado pieces,
if desired.

Enjoy!

Even better the next day- :0)



***Word to the Wise- !!!!
Don't try to add tortilla chips
unless you are going to eat the soup Immediately!
I got a congealed mess, once by accident!